Chicken Breast Salad in smoked paprika and garlic

Prep everything first: chop the aromatics, measure the smoked paprika and garlic elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the manchego and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.